Sweet Carrot Casserole

This delicious baked carrot dish is made with a vegan coconut milk sauce and pecan streusel topping.

Course Side Dish

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings ½-cup servings

Calories 288kcal

Preheat the oven to 350 degrees F.
Steam or boil the carrots. If you have a steamer basket, fill a pot with a couple of inches of water and bring to a boil. Place the steamer basket in the pot, add the carrots, cover, and cook for 6 to 7 minutes. If you don't have a steamer, you can boil the carrots in a pot of water for 4 to 5 minutes. You want the carrots to be fairly soft but not overly tender. They should still have a little bite to them, since they will finish cooking the oven.
Make the coconut sauce. In a saucepan over medium heat, melt the coconut oil. Add the flour and whisk it with the oil to make a roux. Slowly pour in the coconut milk, whisking the entire time. Continue whisking until the ingredients are well-combined and the sauce has thickened. Stir in the cinnamon, ginger, salt, and vanilla. Remove from heat
In a mixing bowl, add topping ingredients: flour, rolled oats, chopped pecans, packed brown sugar, and melted coconut oil. Add a pinch of salt. Stir together with a fork until it all clumps together.
Assemble the casserole. Spread the steamed carrots into a 9x13 baking dish. Pour the coconut sauce over the carrots, and mix until coated. Top the casserole with the streusel.
Bake for 25 to 35 minutes until the carrots and sauce are bubbling and the streusel is golden brown.
Let the casserole sit for 5 minutes before serving. Enjoy!
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Prep ahead instructions:
- If you want to prep the casserole the day before/24 hours in advance, prepare all of the components. Assemble the steamed carrots and coconut sauce in the baking dish. Cover with foil and keep in the refrigerator. Put the prepared topping in a separate container. Add the topping just before baking.
- If you want to make the casserole the morning of/a couple hours before a meal, follow all of the instructions and fully bake the casserole. Cover with foil and keep in the refrigerator. To reheat, put in the oven for 10 to 20 minutes at 350 degrees F. You may want to keep the foil on for part of the reheating so that the pecans don't burn.
Leftovers will last 3 to 4 days in an airtight container in the refrigerator.